John Myers
Cottage Cheese Casserole with Apricot Compote
The perfect cottage cheese casserole with apricot compote recipe with a picture and simple step-by-step instructions.
- 1 Can-850ml Apricots
- 1 packet Sauce powder. Vanilla for boiling
- 1 packet Vanilla sugar
- 100 g Sugar
- 400 g Quark double cream
- 3 Eggs
- 40 g Flour
- 1 Bio lemon zest
- Powdered sugar
- Drain the apricots through a sieve, collecting the juice.
- Mix the juice with water to 500 g. fill up.
- The sauce powder with 25 g. Mix the sugar, vanilla sugar and 50 ml of juice until smooth.
- Bring the rest of the juice to the boil, stir in the mixed sauce powder and simmer for 1 minute. Cut the apricots into wedges, fold in carefully and let cool, stir several times.
- Drain the quark through a sieve, separate the eggs, stir in the egg yolks with 75 grams of sugar, 1 pinch of salt and lemon peel until frothy, stir in the quark and 40 grams of flour and fold in the whipped egg whites.
- Grease a casserole dish, pour the quark mixture into the oven preheated to 150 ° C and bake for 30 minutes.
- Take the casserole out of the oven and dust with powdered sugar.
- Put a piece with a little apricot compote on a plate and enjoy.
- As a main course for 2 people, as a dessert for 4 people.
- ******************************* GOOD APPETITE *************** ****************
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